MALAYSIAN ASSAM FISH CURRY

Serves 8

Ingredients:

  • 4 Tbsp oil
  • 3 Sprigs curry leaves
  • 2 Stalks lemongrass, bruised
  • 1 Tbsp curry powder
  • 1 Tomato, cut into 8 wedges
  • 30g Tamarind pulp + 1 1/2 cup water, mix well and strain
  • 300-500g Royal Empurau steak cuts or head
  • 1 Tbsp sugar
  • 1 Tsp salt
  • 250g okra, cut into halves

Grind the following into paste:

  • 50g Shallots
  • 3 Cloves garlic
  • 3 Chillies
  • 1 Inch ginger

Method:

  1. Heat oil in a wok on medium high and saute spice paste until fragrant.
  2. Add curry leaves, lemongrass, and curry powder. Mix well and cook for another 2 minutes.
  3. Add tomato and tamarind liquid, bring to a boil.
  4. Add fish fillets, season with sugar and salt. Cook until fish is cooked through.
  5. Add okra, cook for another minute.
  6. Turn off heat and serve immediately with white rice.